Shredded Raw Veg Salad With Spice Dressing And Nuts

THIS SALAD COMPRISES DELICATE SLIVERS OF FRESH VEGETABLES, BOLDLY TEMPERED WITH MUSTARD SEEDS, GINGER, CHILLI AND LEMON.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES

FRESH

1 bunch of radishes, thinly sliced

2 carrots, thinly sliced

2 zucchini (courgettes), cut into thin slices or ribbons

¼ daikon, cut into thin slices or ribbons

3 spring onions, finely shredded

4–5 fresh curry leaves

juice of ¼ lemon

5mm piece ginger, peeled and finely grated

SPICES

¼ teaspoon white or black mustard seeds

large pinch of red chilli flakes

PANTRY/LARDER

1 tablespoon olive oil

salt, to taste

OPTIONAL GARNISH

1 tablespoon Mixed Nuts and Seeds, lightly crushed

5 coriander sprigs, cut in half

1. Place all the vegetables in a large bowl.

2. Heat the oil in a small frying pan over a low heat. Add the mustard seeds and curry leaves and fry for 20 seconds. Turn off the heat.

3. Then squeeze in the lemon juice and add the red chilli flakes, ginger and salt. Pour over the vegetables and gently toss together.

4. Garnish with the crushed mixed nuts and seeds, and finish off with a scattering of coriander sprigs.